I made these as part of a cookie platter for Jake's book group and for my mom to deliver to friends.
You can see them there in the middle of the trays along with Chocolate Chip Cookies as Big as His Head (Almost!). The Strawberry Jam Thumbprints and S'mores Brownies recipes will be coming soon. All of these goodies are gluten-free, using the Bob's Red Mill 1-to-1 Gluten-Free Baking Flour.
Ingredients
1 cup (2 sticks) butter
2 cups flour (I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour)
2/3 cup organic granulated sugar
1 teaspoon baking powder
1 egg yolks
1 egg
1/4 cup sliced almonds
1/3 cup apricot jam (here's my Apricot-Makrut Lime Jam)
Procedure
Preheat oven to 350 degrees Fahrenheit. Place flour, sugar, and baking powder in a large mixing bowl. With your hands, press the butter into the flour, flattening the cubes into flat leaves. Add in the egg yolk and egg. Press together gently to form dough.
Press two-thirds of the dough mixture into an 8" square pan. Spoon jam over the top of the dough and spread over the surface. Add sliced almonds into the remaining dough and crumble the remaining flour mixture over the top.
Bake for 35 minutes until the top is golden and firm. Let cool slightly before you slice into bars.
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